Peanut Butter Brownies with Peanut Brittle Topping

I love a good peanut butter brownie and what could make one better than topping with homemade peanut brittle candy? The peanut brittle this time, instead of turning hard and brittle like, retains the taste of the candy but takes form into some of the most delicious candy topping ever!

Peanut Butter Brownies with Peanut Brittle Topping

3/4 cup peanut butter
5 tablespoons unsalted butter, melted
2 cups white granulated sugar
1 cup light brown sugar, packed
4 large eggs
2 teaspoons pure vanilla extract
1 tablespoon baking powder
1/2 teaspoon salt
3 cups white all-purpose flour
1/4 cup chopped peanuts

Start by preheating your oven to 350 degrees F. Line a 9×13-inch baking pan with aluminum foil. Spray with non-stick cooking spray containing flour.

In a large bowl combine the peanut butter and melted unsalted butter. Beat in the white granulated sugar. Beat in the packed light brown sugar.

Beat in each large egg separately.

Add in the pure vanilla extract, baking powder and salt. Beat together well.

Fold in the white all-purpose flour.

Fold in the chopped peanuts.

Place batter into prepared pan and smooth out the top evenly. Bake in preheated oven 35 minutes.

In the meantime combine 1 1/2 cups packed light brown sugar, 1 stick unsalted butter, 1/4 cup milk and 1 tablespoon honey in a large saucepan over medium heat. Bring to a boil. Turn down the heat and boil slowly for 10 minutes, stirring often. Remove from heat and add 1 cup chopped peanuts. Allow to cool slightly.

Remove brownies from oven and top with above topping. Spread evenly. Refrigerate for at least 6 hours. Remove, cut and serve.

Peanut Crisp Cookies

These peanut packed cookies are an old-fashioned bakeries secret cookie!

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Peanut Crisp Cookies

1 cup white granulated sugar
1 1/4 cups light brown sugar, packed
1 1/2 cups solid vegetable shortening
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons salt
3 tablespoons light corn syrup
3 large eggs
2 cups quick cooking oats
2 1/2 cups white all-purpose flour
1 1/2 cups dry roasted peanuts

Start by preheating your oven to 325 degrees F. Line several large baking sheets with parchment paper.

In a large bowl combine the white granulated sugar, packed light brown sugar, solid vegetable shortening, baking powder, baking soda and salt until smooth and creamy.

Add in the light corn syrup and large eggs. Beat until combined.

Fold in the quick cooking oats, followed by the white all-purpose flour, followed by the dry roasted peanuts.

Drop tablespoon size amounts onto the prepared baking sheets and bake one sheet at a time in preheated oven 17 minutes. Remove and allow to cool slightly.